No-Bake Ice Cream Cake
A quick and easy Ice Cream Cake made with a store bought pound and cake layered with creamy ice cream, and covered in cool whip and drizzeled with rich hot fudge.
Servings: 10 people
Calories: 495kcal
Ingredients
- 16 oz frozen pound cake slightly thawed
- 2 pints ice cream softened
- 8 oz cool whip softened
Toppings
- 1 cup hot fudge topping or chocolate syrup
- whipped cream
- maraschino cherries
- chopped nuts
- sprinkles
Instructions
- Remove pound cake from and slice horizontally into 3 pieces
- Line the inside of the pan with plastic wrap, and place first piece inside the bottom of the pan.
- Layer pound cake with 1 pint of softened ice cream, then top with next pound cake layer.
- Smooth second pint of ice cream over pound cake layer, then top with final cake layer. Freeze for 1 hour.
- Once frozen, remove cake from pan and place on serving dish.
- "Frost" cake with cool whip, then freeze for 1 hour or overnight.
- About an hour before serving, carefully spread hot fudge sauce (not heated) over cake.
- Top with dollops of whipped cream, chopped nuts, maraschino cherries, and sprinkles. Freeze until ready to serve.
- When ready, slice and serve immediately!
Nutrition
Calories: 495kcal | Carbohydrates: 87g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 486mg | Potassium: 264mg | Fiber: 1g | Sugar: 48g | Vitamin A: 345IU | Calcium: 147mg | Iron: 1.8mg